Butternut Squash and Feta Tartlets
Miniature is always better — use a mini muffin tin to make these adorable squash tartlets.
Ingredients
- 1 1/4 c. all-purpose flour
- 1 tbsp sugar
- 1/2 c. Kosher salt
- 1/2 tbsp cold unsalted butter, cut up (1 stick)
- 1 tbsp distilled white vinegar
- 1 tbsp ice-cold water, plus 1 to 2 teaspoon more if necessary
Butternut Squash and Feta Tartlets
- 1 c. diced roasted butternut squash
- 1/4 c. crumbled feta cheese
- 3 tbsp finely chopped parsley
- 1 tbsp olive oil
Instructions
- Make Easiest Ever Pastry Dough: In food processor, combine flour, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs.
- Add vinegar and 1 tablespoon ice-cold water, pulsing until dough is crumbly but holds together when squeezed (if necessary, add remaining water, 1 teaspoon at a time). Do not overmix.
- Transfer dough to piece of plastic wrap and shape into 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
- Make Butternut Squash and Feta Tartlets: Heat oven to 400°F. Roll pastry dough between 2 pieces of parchment paper to ⅛ inch thick. Remove top piece of parchment. Using 3-inch cookie cutter, cut out 12 rounds.
- Invert a mini muffin pan and lightly grease outside of bottoms and sides. Drape dough rounds over muffin cups to mold into cup shapes.
- Bake until cups are golden brown, 18 to 20 minutes. Let cool on wire rack; then carefully remove cups from pan.
- In small bowl, combine squash, feta, parsley, and olive oil. To serve, fill cups with squash mixture.
